Influence of frozen storage on quality of multigrain dough, par baked and ready to eat thalipeeth with additives
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DOI: 10.1016/j.lwt.2018.05.057
Abstract: Abstract Developing frozen products with good physical properties and storage stability is a big challenge. The objective of the present study was to improve the quality of dough, par-baked and ready-to-eat (RTE) thalipeeth by adding… read more here.
Keywords: par baked; storage; dough par; baked ready ... See more keywords